John Myers
Mediterranean Chicken Rolls >>>
The perfect mediterranean chicken rolls >>> recipe with a picture and simple step-by-step instructions.
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- 3 disc Bresaola – air-dried beef ham
- 125 g Buffalo mozzarella
- 0,5 Red peppers
- 6 Leaflets Sage fresh
- 2 Garlic cloves
- 100 ml Poultry stock
- Salt and pepper
- 1 tbsp Clarified butter
- 1 Can Pizza tomatoes
- 100 g Green frozen peas
- Mediterranean herbs dried
- Spaghetti for three
- 6 Cocktail tomatoes
- Leaf parsley
- Cut the chicken breast fillet in half lengthways with a sharp knife, but do not cut through it. Knock flat between cling film with a large pan or a smooth meat tenderizer. Clean and wash the peppers and cut into strips. Clean the garlic and chop part of it. Cut the mozzarella into slices.
- Salt and pepper the chicken and garlic. Spread a slice of bresaola, 3 mozzarella slices and two sage leaves or paprika strips on each. Now carefully roll up into roulades and tie with kitchen thread or pin with toothpicks.
- Heat the butter lard in a pan and fry the chicken rolls well on all sides. Now add the pizza tomatoes and the peas to the pan and let everything simmer for about 10 minutes. Since I still had paprika and garlic left over, I added them to the sauce.
- At the same time, cook the spaghetti al dente. Season the sauce with salt, pepper and dried Mediterranean herbs. Remove the kitchen twine from the meat rolls and serve with the spaghetti and sauce. Briefly heat the party tomatoes on a ladle in the spaghetti water and decorate the plates with the parsley.
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